Whether you’re throwing a party or just feeling festive, making a few delicious recipes is the perfect way to get into the spooky Halloween spirit. Her Campus has compiled some of the best Halloween recipes on the Internet, from appetizer to dessert. Enjoy!
1. Appetizers: Hot Dog Mummies from Spoonful.com
1 11-ounce can of refrigerator breadsticks
1 12-pack of hot dogs
- For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.
- Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.
- Bake the mummies on a cookie sheet at 350º F for 15 to 18 minutes or until the breadstick wrapping is golden brown.
- Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving. Makes 12 mummies.
2. Salad: Mesclun Meanies from MyRecipes.com
8 large thick-skinned oranges
3 tablespoons red wine vinegar
2 tablespoons maple syrup
2 teaspoons grainy mustard
¼ teaspoon ground ginger
½ teaspoon fresh lemon juice
Freshly ground black pepper
¼ teaspoon salt
¼ cup of olive oil
5 oz.-bag baby mixed greens
½ cup of toasted pumpkin seeds
- Grate 1/4 tsp. zest from top of an orange. Slice 1/2-inch slice off top of oranges and carve out pulp; slice enough off bottom of oranges so they won't roll.
- Slice pulp of four oranges into half moons (1 1/2 cups); set aside. Juice rest of pulp (1/4 cup); set aside.
- Cut a jack-o'-lantern face on each orange.
- Whisk together reserved orange zest and juice with vinegar, maple syrup, mustard, lemon juice, ginger, pepper and salt. Whisk oil in until combined.
- Toss greens and reserved orange pieces with 2 to 3 Tbsp. dressing. Stuff orange shells with salad; top with pumpkin seeds.
3. Entrée: Chili-Filled Coffins from TasteOfHome.com
2 packages (8-1/2 ounces each) corn bread/muffin mix
2/3 cup milk
1/4 teaspoon black paste food coloring
1 medium sweet red pepper, sliced
1 serrano pepper, seeded and finely chopped
1/3 cup chopped onion
1 tablespoon canola oil
2 cans (15 ounces each) fat-free vegetarian chili
1 tablespoon process cheese sauce
1 tablespoon ketchup
- In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 400° for 30-35 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (discard removed bread or save for another use).
- In a large skillet, sauté peppers and onion in oil until tender. Set aside 1/4 cup pepper mixture. Stir chili into remaining pepper mixture; heat through. Spoon 2-1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili. Replace bread top. Transfer remaining chili to a serving bowl.
- Place cheese sauce in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Write "RIP" with cheese sauce, then repeat with ketchup. Serve immediately.